Meet your new favorite healthy lunch.
Lettuce wraps are the one of the best ways to eat healthy (and low-carb). These wraps are stuffed with our new favorite twist on shrimp salad: basil avocado.
Bake a batch of sweet potato chips on the side so you have a well-balanced lunch :).
INGREDIENTS
FOR THE SWEET POTATO CHIPS Cooking spray 2 -3 medium sweet potatoes, sliced into 1/8"-thick coins Kosher salt Freshly ground black pepper
FOR THE SHRIMP SALAD Cooking spray 20 large shrimp, peeled and deveined (about 3/4 lb.) 1 1/2 c. grape tomatoes, halved 1/4 small red onion, finely diced 2 avocados, diced 4 fresh basil leaves, thinly sliced 2 large heads butterhead or romaine lettuce
FOR THE MARINADE Juice of 2 lemons 2 cloves garlic, minced 3 fresh basil leaves, thinly sliced 2 tbsp. white wine vinegar 3 tbsp. extra-virgin olive oil or avocado oil 1/2 tsp. paprika Kosher salt Freshly ground black pepper
DIRECTIONS
Make sweet potato chips: Preheat oven to 375º and grease a large baking sheet with cooking spray. Arrange sweet potatoes in an even layer and season with salt and pepper.
Roast 15 minutes, then flip and roast until crispy, 15 minutes more. Let cool, then transfer to a resealable container until ready to eat.
Meanwhile, make shrimp salad: Grease a large skillet over medium heat with cooking spray. Add shrimp and cook, stirring occasionally, until pink and no longer opaque, 2 minutes per side. Set aside and let cool.
Make marinade: In a small bowl, whisk together lemon juice, garlic, basil, vinegar, oil, and paprika and season with salt and pepper.
In a large bowl, stir together tomatoes, onion, avocados, and basil. Fold in shrimp. Pour marinade over shrimp salad and toss until coated.
Store shrimp salad in the fridge in a resealable container. Serve in lettuce cups when ready to eat.